Do you remember my love of mangoes last week?! They are the most popular fruit in the world, grow on trees, and are the origin of the paisley pattern! Plus, mango salsa is sweet and a perfect for summertime.
Then, I had a brilliant idea, why not grow my own mango tree! They’re actually easy to grow if you live in the right climate (which I don’t). And, you need land (which I also don’t have). So, clearly, I’m not planting my own mango tree, but here are few fun tidbits I learned about mango trees!
- It takes around 5 years to reap any fruit from a new mango tree grown from a seed, but once planted in the ground for 20+ years, a tree will produce thousands of fruits each year. (Source: Gardening Tips ‘n Ideas)
- Grafted mango trees grow faster than those from seeds. They are frequently preferred because mangoes grown from mango seeds are fibrous and not as sweet as the original mango! (Source: SF Grate)
- If you react to poison ivy/oak, be weary of mango skin, bark, and leaves, which also contain urushiol. While you can eat the inside of a mango, be careful while handling them! Itching, red skin, hives, blisters, etc. usually begin 1-2 days after exposure. If you do get any mango sap on your skin, wash it off immediately with soap and water. And, of course, don’t climb mango trees no matter how fun it may look! (Source: U of I)
If you who follow my blog, you may know that I’m cooking a little less than normal this summer. But, my family has been sending some of their favorite gluten free recipes to share! Yep, they’re that awesome. Here’s one they sent me that I’m trying out this weekend, featuring the one and only mango.
For my blogging friends, Happy Fiesta Friday! And, I hope everyone enjoys this recipe (and the weekend)!!
Allergens: Celiac friendly and free of the top 8 food allergies. Always check the labels on the individual ingredient that you purchase.
- 1 cup of Mango, chopped and peeled
- ½ cup of Mango Juice
- ½ cup of Orange Juice
- ½ cup Apricot or Peach Preserves
- ½ cup of Extra Dry Vermouth
- 1½ tbsp. stone-ground Mustard
- 1 tbsp. Cornstarch
- 1 tbsp. Water
- 6 boned Chicken Breast Halves, skinned
- ¼ tsp. Salt
- ¼ tsp. Pepper
- Whisk the mango, juices, preserves, vermouth, mustard, cornstarch, and water in a bowl.
- Heat a large nonstick skillet over medium-high heat until hot.
- Add chicken breasts to the pan, sprinkled with salt and pepper.
- Cook the chicken for three minutes on both sides before removing chicken from the pan.
- Add the bowl of mango mixture to the pan, and bring to a boil.
- Once boiling, add the chicken back to the pan. Reduce heat and simmer, stirring occasionally. Do so for 15 minutes or until the sauce thickens and the chicken is fully cooked.
- Serve warm with sides of your choice!
Tips and Tricks
- Like mangoes?! Check out last week’s mango salsa recipe!
- If you’re new to mangoes, check out this guide (and video!) on how to cut a mango and how to judge their ripeness.
- Be sure to check out Fiesta Friday #20, and add your own link as well.
*Adapted from Cooking Light, March 1998